Chicken Pasta with Peppers

    A vibrant dish, which is full of flavours and textures. Spaghetti is served with sauteed smoked chicken, sugar snap peas, water chestnuts and red peppers.

    42 people made this

    Serves: 8 

    • 1 teaspoon olive oil
    • 1 tablespoon finely chopped garlic
    • 1 large red pepper, julienned
    • 3/4 (227g) tin sliced water chestnuts
    • 180g sugar snap peas
    • 6 thick slices smoked deli chicken
    • 1 tablespoon onion powder
    • 1/4 teaspoon ground black pepper
    • 1 pinch salt
    • 240ml chicken stock
    • 450g spaghetti or angel hair pasta

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook the pasta according to packet's instructions. Drain.
    2. Meanwhile, in a large frying pan, heat oil over medium high heat. Add the garlic, pepper, water chestnuts and peas. Reduce heat to medium-low and cover. Cook for 5 minutes.
    3. Cut chicken into strips, approximately 5mm wide. Add the chicken, onion powder, ground black pepper and salt to the pan. Cover and cook for 5 more minutes.
    4. In a separate small saucepan, heat the chicken stock to a near boil. Pour the hot stock into the vegetable/chicken pan. Toss and serve mixture over cooked pasta immediately.
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